Recipe by Singin'Chef
No pot to watch; easiest stuff ever. Found the base for this on www.notderbypie.com and ran with it. I think I eat this stuff every day! I should be embarrassed by that but I'm not! I'm usually too lazy to reheat it, too! More like cold pudding that way! What's not to like?!? (Exact yield is a guess. Sorry! This NEVER lasts me more than four days!)
Top Review by Muffin Goddess
Made this for breakfast this morning -- perfect! I love how simple it is to toss together, and it gives me time to pop it in the oven and feed all the critters while it's baking up. Made the kitchen smell lovely, too! I agree with loof, it's nice that this recipe cooks up more like stovetop oatmeal than most baked oatmeals. Now I'd like to try this with some other fruits, too. Thanks for the wonderful breakfast! Made for PAC Spring 2014
- 2 cups regular rolled oats
- 1⁄4 cup brown sugar (or real maple syrup or sweetener of choice)
- 2 -3 teaspoons cinnamon
- 1 pinch salt
- 2 cups unsweetened almond milk (or any milk)
- 2 (15 ounce) cansdel monte 100% juice sliced peaches, WITH liquid
Directions See How It's Made
- Set oven to 350 degrees F.
- Drain peach juice into measuring cup. If less than 1 cup, top with other juice, water, or more milk. Total liquids must be AT LEAST 3 cups. A little more is good!
- Chop peaches. I use a table knife and simply chop in the cans!
- Combine all dry ingredients. Add "milk" and peaches with juice; mix well.
- Pour all into sprayed baking dish. I use my 2 1/2 quart round Pyrex. I haven't tried other sizes --
- Bake, uncovered, 50 minutes.
- ***I've used canned tart cherries in place of peaches, used the canned cherry "juice", and added a little almond extract. Not as sweet but you can always adjust as necessary! YUM!